INGREDIENTS
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1/2 small red onion, thinly sliced
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3 tbsp. red wine vinegar
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Kosher salt
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Freshly ground black pepper
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5 tbsp. extra-virgin olive oil, divided
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1 1/4 lb. skirt steak, cut into 4 pieces
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1 tsp. ground coriander
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1 small head broccoli (about 1 pound), stem peeled and very thinly sliced, florets very thinly sliced
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4 c. maÌche
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1/4 c. roasted sunflower seeds
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4 oz. ricotta salata, shaved (about 1 cup)